Place 25g white rice flour in a small bowl and set aside.

Add the remaining 150g white rice, corn starch or potato starch, salt and baking soda to a medium mixing bowl and whisk to combine.

Peel and slice your onions into rings. You can slice them as thin or thick as you like. Some people like to slice the very ends off each onion to get a maximum amount of rings, but I generally don’t bother.

Push the centre of each coin of onion to release the rings. You can separate them into individual rings or leave them 2 rings thick, depending on how much onion you like in a ring.

Add 125ml milk to your flour mix along with the vinegar. Whisk to combine, then leave it for 10-15 seconds. When adding the milk, you'll notice that the batter may start as chalky or as having a solid lump of starch at the bottom of the bowl. This is to be expected given the starch content of the batter. Add the vinegar, then add more milk, 4 teaspoons (20ml) at a time. Your ideal batter consistency drips off the spoon in thin but solid ribbons. It should easily coat an onion ring without struggling to cling to the ring, but it shouldn’t be so thick that it falls off in clumps or coats the onion rings unevenly. It should be closer in consistency to a crepe batter as opposed to a pancake batter – never dry or chunky.

Briefly toss your separated onion rings in the bowl of rice flour. This will just help the batter grip the onion a little better.

Depending on the size of your oil pot, coat 4+ onion rings in the liquid batter at a time. Allow each ring to drip off excess batter, then transfer to the hot oil. Wait about 10 seconds between adding each onion ring to ensure they don’t get stuck together.

Cook the rings for about 30-60 seconds per side or until they are a light golden brown. Flip with tongs and repeat, then transfer the cooked rings to a cooling rack.

Repeat with the remaining onion rings. Onion rings are best served fresh and hot from the oil. See notes in the body of the post on re-crisping leftovers.